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Blending oil and preparation method thereof

A technology for blending oil and raw oil, applied in the field of edible oil, can solve problems such as unfavorable human health, and achieve the effects of preventing and treating hypertension, suppressing and treating hypertension, and reducing blood cholesterol.

Inactive Publication Date: 2010-03-10
PUER JIANYUAN GREASE
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

It can be seen that the high proportion (greater than 30%) of saturated fatty acid and polyunsaturated fatty acid in edible oil is not conducive to human health

Method used

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  • Blending oil and preparation method thereof

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Experimental program
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Effect test

Embodiment 1

[0021] A kind of edible blending oil, raw material oil is made of tea seed oil, rapeseed oil and soybean oil, and their percentage by weight is tea seed oil 20%, rapeseed oil 30%, soybean oil 50%, described edible blending oil , the content of fatty acid in raw oil is respectively: saturated fatty acid is 10%, monounsaturated fatty acid is 29%, polyunsaturated fatty acid is 52%. Its preparation method is:

[0022] a. The national standard first-grade tea seed oil, the national standard first-grade rapeseed oil, and the national standard first-grade soybean oil are respectively analyzed for fatty acid composition by chromatography;

[0023] b. After analyzing the composition of fatty acids, prepare raw oil according to the ratio of saturated, monounsaturated and polyunsaturated fatty acids, the ratio of saturated, monounsaturated and polyunsaturated fatty acids in the raw oil is 0.3:0.9:1.1;

[0024] c. After the prepared raw material oil is filtered through 0.1 micron pores, ...

Embodiment 2

[0028] A kind of edible blending oil, raw material oil is made of tea seed oil, rapeseed oil and soybean oil, and their percentage by weight is tea seed oil 10%, rapeseed oil 20%, soybean oil 70%, described edible blending oil , the content of fatty acid in raw oil is respectively: saturated fatty acid is 14%, monounsaturated fatty acid is 46%, polyunsaturated fatty acid is 37%. Its preparation method is:

[0029] a. The national standard first-grade tea seed oil, the national standard first-grade rapeseed oil, and the national standard first-grade soybean oil are respectively analyzed for fatty acid composition by chromatography;

[0030] b. After analyzing the composition of fatty acids, prepare raw oil according to the ratio of saturated, monounsaturated and polyunsaturated fatty acids. The ratio of saturated, monounsaturated and polyunsaturated fatty acids in the raw oil is 0.5: 1.1: 0.9;

[0031] c. After the prepared raw material oil is filtered through 0.45 micron pore...

Embodiment 3

[0035] A kind of edible blending oil, raw material oil is made of tea seed oil, rapeseed oil and soybean oil, and their percentage by weight is 15% of tea seed oil, 25% of rapeseed oil, 60% of soybean oil, described edible blending oil , the content of fatty acid in raw oil is respectively: saturated fatty acid is 12%, monounsaturated fatty acid is 37%, polyunsaturated fatty acid is 45%. Its preparation method is:

[0036] a. The national standard first-grade tea seed oil, the national standard first-grade rapeseed oil, and the national standard first-grade soybean oil are respectively analyzed for fatty acid composition by chromatography;

[0037] b. After analyzing the composition of fatty acids, prepare raw oil according to the ratio of saturated, monounsaturated and polyunsaturated fatty acids, the ratio of saturated, monounsaturated and polyunsaturated fatty acids in the raw oil is 0.4:1:1;

[0038] c. After the prepared raw material oil is filtered through 0.2 micron po...

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Abstract

The invention relates to edible oil, in particular to an edible blending oil. The invention also relates to a preparation method of the blending oil. The raw material oil of the edible blending oil comprises the following oils by weight percent: 10%-20% of tea seed soil, 20%-30% of colza oil and 50-70% of soybean oil. After the edible blending oil of the invention is prepared by blending tea seedsoil, colza oil and soybean oil, the ratio of the saturated fatty acid which has harmful effects to human cardiovascular system, to the fatty acid of the edible blending oil is reduced and the ratio of the monounsaturated fatty acid which is beneficial for human health is increased. The blending oil can fully meet the normal demand of human body for the edible oil and can not bring adverse effectsfor human body. The blending oil of the invention has active effect on inhibiting and preventing cardiovascular and cerebrovascular diseases such as hypertension, hyperlipaemia, atherosclerosis and the like, reducing blood cholesterol and triglyceride, cleaning internal lipid superoxide, moisturizing skin, etc.

Description

technical field [0001] The invention relates to an edible oil, in particular to an edible blended oil, and also relates to a preparation method of the blended oil. technical background [0002] As one of the four major sources of nutrition for human beings, edible oil has become a necessity for people's life. Edible oil is mainly composed of fatty acids, which are divided into three categories: saturated fatty acids, monounsaturated fatty acids, and polyunsaturated fatty acids. If the saturated fatty acid content in the edible oil that people consume is too high, it is easy to cause blood cholesterol, triglyceride increase and cardiovascular and cerebrovascular diseases such as high blood pressure, hyperlipidemia, atherosclerosis; if the polyunsaturated fatty acid content is too high Although high can inhibit and prevent high blood pressure, hyperlipidemia, atherosclerosis and reduce harmful low-density lipoprotein cholesterol (LDL-C), it also reduces beneficial high-densit...

Claims

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Application Information

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IPC IPC(8): A23D9/04
Inventor 刘晓辉
Owner PUER JIANYUAN GREASE
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